When was the last time you made Gnocchi for dinner? I must admit we rarely cook it, somehow it fell under the radar and didn’t make it into our daily dinner rotation.
It’s a nice alternative to pasta, and most brands are shelf stable so it’s right there in your pantry waiting for the opportunity to shine.
In the time it takes to bring a pot of water to boil, you can have this Roasted Red Pepper Sauce ready.
- 1 box of gf gnocchi ( i always use Delallo)
- 12 oz jar of flame roasted red peppers, drained ( I used Gia Russa)
- 1 Tbsp olive oil
- 1/2 sweet white onion
- 2 - 3 cloves of garlic, chopped
- handful of fresh basil
- 2 Tbsp sour cream, plain yogurt, or vegan yogurt
- salt and pepper to taste
- 4 - 6 oz fresh spinach
Bring a large pot of water to boil.
Once at a boil add a handful of kosher salt and the gnocchi.
Cook according to pkg. Drain and add to a large bowl.
In the meantime, while waiting for the water to boil, grab a large skillet and add olive oil.
Heat over medium heat, then add onion.
Cook until soft but not browned, about 3 minutes.
Add the garlic and cook another minute.
Scoop the onion mixture into a blender, add the red peppers, sour cream, and basil.
Blend until smooth.
Taste for seasoning, perhaps add some salt and pepper.
Add the spinach to the skillet you used to cook the onion, sprinkle a bit of salt over and cook until just wilted.
Add to the bowl with the drained gnocchi and top with blender sauce.
Mix until well incorporated
Top with grated cheese and serve.https://pamelasglutenfreerecipes.com/gluten-free/gnocchi-with-red-pepper-sauce-and-spinach/